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Glam Joins BBQ Masterclass With US Pit-Master Champion Andy Groneman

Last night Glam was delighted to be invited to the beautiful setting of the National Wine Centre​ for a BBQ masterclass with the 25 time US Grand Pit-master Champion Andy Groneman.

Andy Knife

Last night Glam was delighted to be invited to the beautiful setting of the National Wine Centre​ for a BBQ masterclass with the 25 time US Grand Pit-master Champion Andy Groneman.

We were treated to all the secrets of true American style smoking and barbecuing, each course more tender and succulent than the last.

He started off by telling us that we do not barbecue in Australia. Well hey now, you just wait a minute there sir, I think you’ll find we barbecue, and we do it well! What he went on to say was, that American style barbecuing involves much more of a smoking process, than our Aussie style gas grilling.

Now although the American had gotten us off on the wrong foot, we have to say that when he showed us his way, we fell in love.

Two things were on the menu: beer and meat. And that’s it. No sides. Nothing green in sight, just more meat than you could handle.

There were two entree style tasters of slow cooked brisket and hanger steak, followed by mango jalapeno glazed salmon smoked on a cedar plank, 8 hour rubbed brisket, grilled butterflied leg of lamb and the pièce de résistance: the championship winning pork ribs.

Each course was paired with a delicious Vale Brewing beer, all of which complimented the meats perfectly and cleansed the palate too.

Andy took us through butchering techniques, preparing and cooking techniques, recipes and what the atmosphere and process is like at an American BBQ championship. The meats were provided by Feast! Fine Foods​, who explained all their different cuts and cooked to meaty perfection in Yoder Smokers​ barbecues. Yoder smokers and all their accessories are now available in Adelaide thanks to Grill Pro and Homestyle Solutions.

Andy truly knew his stuff, and answered even the most intense barbecuing questions straight off the mark (‘Why does Redgum bark burn at such a high temperature in comparison to say Cherry bark?’)

Glam had a fantastic evening celebrating all that meat has to offer, but if you’ll excuse us, we need to go eat some greens to balance out our diets!

To find out more about what Andy does visit: www.smokeonwheels.com

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